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We hope you got benefit from reading it, now let’s go back to rustic & chunky sweet potato daifuku recipe. You can have rustic & chunky sweet potato daifuku using 5 ingredients and 17 steps. Here is how you do that.
The ingredients needed to make Rustic & Chunky Sweet Potato Daifuku:
- You need 120 grams Shiratamako
- Prepare 200 ml Water
- Provide 160 grams Anko
- Get 190 grams Sweet potato
- Get 1 Katakuriko
Instructions to make Rustic & Chunky Sweet Potato Daifuku:
- Dice the sweet potatoes into 7 mm cubes and soak in water.
- Put the strained sweet potatoes into a heat-resistant dish. Cover with plastic wrap and microwave for 4 minutes at 600 W.
- Mix the anko into the microwaved sweet potatoes.
- Try not to mash the potatoes.
- Separate into 8 portions.
- Put the shiratamako into a heat-resistant bowl and gradually add water while stirring.
- Stir until the shiratamako dissolves and becomes thick and syrupy.
- Lightly cover with plastic wrap and microwave for about 2 minutes. Remove and stir well. It should look like the picture when you take it out.
- Since it's still stiff, use some force and stir.
- Microwave it a second time for 2 minutes. Stir it well. It will have become pretty smooth.
- Microwave it a last time for 1-1.5 minutes. Stir it. It should be transparent. The stretchy dough is finished. It should be nice and soft.
- Dust a pan with lots of katakuriko, transfer the dough, and coat more on top.
- Use a bench scraper to divide into 8 portions.
- Stretch it out to be as round as possible and lay the Step 5 portion over like a blanket. Covering from the top makes it easier to stretch.
- Stretch the dough to cover the bottoms. Coat with katakuriko and it's complete.
- You can see through the transparent dough.
- They remain soft the next day.
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